Turkey Meatballs (Mmm…Italian)

Yesterday, we surprised our best friends with an evening out while we babysat their kids.  And what kids don’t like spaghetti and meatballs?!  The sauce was a quick concoction of generic jarred sauces I had in the pantry, doctored up with fresh herbs, fresh garlic, and always a pinch of sugar.  Store bought sauce is always so acidic, don’t you think?  I keep these on hand for times when the thought of making homemade marinara sends me running for the hills.  Don’t get me wrong!  I LOVE to make and freeze sauce for later use, but my freezer was empty and my time was short.  I did, however, make the meatballs myself.  So easy.  So quick.  And SO GOOD for you!  I have made these meatballs many times and am always astounded by how great they taste.  A traditional Italian meatball they are not.  But they are perfect to feed my growing family.  I highly recommend making a double batch and after they come out of the oven, cool to room temperature, and freeze the extras in a Ziploc bag. I kept these on hand to zap quick in the microwave and break up into chunks for my toddlers lunch.  Savory, tender, and healthy.

The recipe is by Ellie Krieger.  She is a nutritionist with two great cookbooks, a contributor to the Today Show, a star on the Food Network, and a busy mom.  I am a dedicated follower, as I like to make healthy food for my family but am not a fan of tasteless, fat free fare.  This meatball recipe is from her first book The Food You Crave, which is crammed full of food I make all the time.  Mmm.  I think I’ll head to the kitchen for leftovers…

Turkey Meatballs

1 lb lean ground turkey
1 slice whole-wheat bread, pulsed to crumbs in the food processor
1/4 c freshly grated Parmesan
1/2 c finely grated carrot
1/2 c minced onion
2 large cloves of garlic, minced
2 T finely chopped parsley
2 tsp finely chopped fresh thyme
1 large egg
1/2 tsp salt
fresh pepper

Preheat broiler.  Spray a baking sheet with cooking spray.  Mix all ing. in a large bowl just until combined.  Form into balls the size of a golf ball and place on the baking sheet.  Broil until browned and cooked through, 10-15 minutes.